If you need to feed a hungry crowd, you can't go wrong with steak sandwiches. They're easy to make and rich with the flavors of Italy. —Gilda Lester, Millsboro, Delaware
Italian Grilled Steak Sandwich
Watch How to Make Italian Grilled Steak Sandwich
Italian Grilled Steak Sandwich
Prep Time
35 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 1/2 cup reduced-sodium teriyaki sauce
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 1 beef flank steak (1 pound)
- 1 round loaf Italian bread (about 2 pounds), unsliced
- 4 plum tomatoes, chopped
- 4 green onions, thinly sliced
- 1/4 cup Greek olives, coarsely chopped
- 1/4 cup sliced pepperoni
- 1 tablespoon thinly sliced fresh basil leaves
- 2 tablespoons plus 1/4 cup prepared Italian salad dressing, divided
- 2 cups fresh arugula
Directions
- Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight.
- Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely.
- Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining 1/4 cup dressing.
- Place half the arugula in bottom half of bread loaf. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into 8 wedges to serve.
Nutrition Facts
1 wedge: 260 calories, 10g fat (3g saturated fat), 30mg cholesterol, 567mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
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